Before you start cooking, take a moment to prep everything. Here’s what you’ll need to do:

Chop the onions and garlic: Mince the garlic and finely chop the onion. This will ensure they cook evenly and infuse the sauce with their savory flavors.

De-stem the Datil peppers: Remove the stems from your Datil peppers and slice them in half. For less heat, you can also scrape out the seeds, but if you’re craving more spice, leave them in!

Measure your other ingredients: This will make the cooking process smoother and faster.

In a medium saucepan, heat up about 1 tablespoon of oil over medium heat. Add the minced garlic and chopped onions to the pan and sauté for about 3-4 minutes until they soften and become fragrant. This step enhances their natural sweetness and helps them blend perfectly into the sauce.

Next, add your Datil peppers to the pan. Stir them in with the onions and garlic, letting them cook for about 2 minutes. This will soften the peppers, releasing their fruity heat and making them easier to blend later. The smell alone will get your taste buds tingling!

Pour in your vinegar (about 1/2 cup) to deglaze the pan, scraping up any delicious bits from the bottom. Then, add the sugar to balance out the acidity of the vinegar. Stir everything together and bring it to a gentle simmer. Let it cook for about 5-7 minutes to allow the flavors to meld and the sauce to reduce slightly. If you’re using cayenne pepper, mustard, or citrus juice, add them now to build depth in your sauce.

Once your ingredients have simmered together, remove the pan from the heat and let the mixture cool for a few minutes. Then, carefully transfer everything into a blender or use an immersion blender. Blend until smooth and creamy, adjusting the texture by adding a little water if needed. This step is key in making your sauce velvety and easy to pour.

Taste the sauce and adjust the seasoning as needed. If you prefer a spicier sauce, add more Datil peppers or a pinch of cayenne pepper. For extra sweetness, you can add a bit more sugar or honey. Don’t forget a pinch of salt to enhance all the flavors!

Once you’re happy with the flavor and texture, pour your Datil pepper sauce into a clean, airtight bottle or jar. If you're storing it, let the sauce cool to room temperature before sealing it up. Homemade hot sauces can be kept in the fridge for up to two weeks. The flavors will continue to develop over time, so don't be afraid to let it sit for a few days before diving in.

Adjust the heat: If you like a milder sauce, remove the seeds from the peppers, or use fewer Datil peppers. For more heat, leave the seeds in and add extra cayenne.

Consistency: If you prefer a thicker sauce, reduce the vinegar or cook the sauce longer to allow it to reduce more.

Experiment with flavors: Feel free to add different spices or fruits (like mango or pineapple) to change up the flavor profile of your Datil pepper sauce.